Songhe Lou (Beijing, Houri Circle Trade Center Branch)
江浙菜 · ⭐ 4.7
Unit 01, 2nd Floor, Block C, Global Trade Center, No. 36, East North Third Ring Road
Dishes
Sizzling Eel SauceFried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
Delicious Pan-Fried DumplingsRuyi pan-fried buns are a Chinese snack made with pork filling seasoned with scallions, ginger, and other spices, wrapped in dough and pan-fried until golden and crispy on the outside, tender and juicy inside, with a fragrant crust at the bottom.
Squirrel-Style Mandarin FishSquirrel-shaped mandarin fish is a Chinese dish featuring boneless mandarin fish cut into pieces, coated in starch paste and deep-fried until crispy, then drizzled with a sweet and sour sauce made from sugar, vinegar, and tomato ketchup, creating a golden, crunchy exterior with tender flesh inside—resembling a squirrel's tail.
Squirrel-shaped Mandarin FishSquirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
Jiangnan Elegant Style Four Cold DishesJiangnan Elegant Style Four Cold Dishes is a refined dish composed of various cold dishes, including braised beef, jellyfish salad, poached chicken, and sweet and sour radish. It is mainly made by pickling, mixing, and boiling methods, with a fresh and delicate taste.
Quick-fried River ShrimpClear Stir-fried River Shrimp is a dish made primarily with fresh river shrimp, seasoned with egg white, starch, and a small amount of scallion, ginger, and garlic. After marinating, the shrimp are quickly stir-fried in a clear broth or stock, preserving their tender texture while keeping the sauce clear and the flavor delicious.
Century-old Suzhou Noodle SoupA classic Suzhou noodle soup featuring hand-pulled noodles, pork bone broth, shrimp, braised pork, and greens—delicate, savory, and traditionally prepared.
Sweet and Sour Pork RibsSweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
Braised Pork Belly in Purple Clay PotBraised pork belly in purple clay pot is made with fatty pork belly as the main ingredient, seasoned with soy sauce, sugar, and cooking wine, then slowly stewed in a purple clay pot over low heat. The meat is tender and succulent, with a bright red color and rich, flavorful broth.
Suzhou-style Noodle SoupSuzhou-style noodle soup is a traditional Jiangsu dish featuring fine noodles and clear broth, topped with ingredients such as pork strips, shrimp, and vegetables. The noodles are boiled and drained, then served with hot broth and garnished with green onions and cilantro. The soup is clear and flavorful, while the noodles are smooth and delicious.
Moonlit Lotus PondLotus Pond Moonlight is a cold dish made primarily from lotus root, snow peas, carrots, and wood ear mushrooms. After blanching and draining, the ingredients are mixed with seasonings for a crisp and refreshing taste.
Crab Roe Soup DumplingsSteamed pork and crab meat dumplings with a thin skin, filled with minced pork and crab roe, seasoned and steamed until juicy and flavorful.
Crab Meat TofuCrab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.